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Rustic Tuscan Sausage and Golden Potato Potage
medium
Dinner
Tuscan-inspired
Rustic Tuscan Sausage and Golden Potato Potage
15m
Prep
45m
Cook
6
Servings
794
Views
1 photos • Tap to view
This comforting, restaurant-inspired hearth soup balances the heat of savory sausage with earthy greens and creamy, velvet-textured potatoes. Perfect for chilly evenings, this scratch-made meal delivers professional-grade depth in your own kitchen.
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Public Recipe
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Ingredients
- ✓0.6 kg Ground spicy pork sausage
- ✓960 ml Yukon Gold potatoes, scrubbed and diced
- ✓3 large Shallots, finely minced
- ✓5 cloves Fresh garlic cloves, crushed
- ✓960 ml Lacinato kale, stems removed and torn
- ✓5 strips Double-smoked bacon, diced
- ✓1200 ml High-quality chicken bone broth
- ✓360 ml Full-fat half-and-half
- ✓2 tsp Fresh thyme sprigs
- ✓15 ml Extra virgin olive oil
Instructions
1
Render the diced bacon in a large Dutch oven until crisp, then remove and drain on a paper towel, keeping the rendered fat in the pot.
💡
Tip:Keeping the rendered fat adds a deep, smoky foundation to the entire soup base.
2
Brown the sausage in the bacon fat over medium-high heat, breaking it into bite-sized crumbles until deeply caramelized.
💡
Tip:Avoid draining all the fat; the drippings are essential for flavor.
3
Add the shallots and garlic to the pot, sautéing until softened and fragrant, taking care not to brown the garlic.
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Tip:If the bottom of the pot gets too dark, add a splash of broth to deglaze.
4
Pour in the chicken bone broth, add the potatoes, and simmer covered for 20 minutes until the potatoes are fork-tender.
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Tip:Use a potato masher to crush about 1/4 of the potatoes directly in the broth for a natural, creamy thickness without needing flour.
5
Lower the heat, pour in the half-and-half, and stir in the kale leaves and cooked bacon, heating until the greens wilt into the soup.
💡
Tip:Add the cream at the very end to prevent curdling.
soup
winter-recipes
sausage
comfort-food
one-pot
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